The milk from coconuts, a natural hair and skin emollient.
Santan This is not the clear liquid found inside a shole coconut but rather an extract from the grated flesh of a coconut. Use one of the following methods to make the milk. Fresh: - Grate one coconut in a bowl and add 1 to 1 1/2 cup of hot water. Squeeze coconut until water is turned white and the flesh is dry, set aside milk and add more water to coconut, repeat above until we have about 1/2 litre of milk. Desiccated coconut: - As above, but the yield will be less. Creamed coconut: - Sold as solid blocks of coconut cream. Dissolve in hot water to get the right consistency or use straight from pack to thicken sauces etc. Tinned coconut milk: - use straight from can.
Made by combining equal parts of water and shredded fresh or desiccated coconut and simmering until foamy. The liquid is then strained. Used in Thai, Sri Lankan and South Indian curries.
Made by mixing equal parts water and shredded coconut and then straining, coconut milk is available canned. Coconut milk should not be substituted for cream of coconut, which is a sweetened, richer mixture used mainly in desserts and mixed drinks.
essential for curry dishes and soups typical of Thai and other South East Asian cuisines, as well as for ice creams, it is conveniently available in cans. Note different levels of fat content as shown on different cans. The lower fat level is better for your health, but has less flavor.
To make 450 ml, (3 pint). Empty 225 g (8 oz) unsweetened desiccated coconut into a food processor or blender. Pour over 450 Ml. (3 pint) boiling hot water and process for 20-30 seconds. Turn into a large bowl and add an extra 150 ml (1 pint) hot water. Leave to cool, then strain the coconut milk through a fine sieve (lined with muslin if possible), squeezing the coconut to extract the milk. Cover and store in the refrigerator; the coconut cream will quickly rise to the surface and can be skimmed off for separate use if required. You can use coconut powder to make coconut milk. You can buy it in Indian stores and some supermarkets. Always useful to have around. For the best coconut milk, grate a whole fresh nut (using a food processer). Add 250ml hot water and grind for a minute. Press the pulp through muslin into a bowl. Repeat twice more. This will give you about 800ml to 1litre of milk in varying consistencies.
white liquid obtained from compressing fresh coconut meat
clear to whitish fluid from within a fresh coconut
Coconut comes from squeezing freshly grated coconut through a cotton cloth. Coconut milk is usually sold in 16 oz cans. Do not buy the sweetened coconut milk used for making tropical drinks if your going to cook with it.
Not to be confused with cream of coconut, used in Pina Coladas.
was originally made by grating the kernel and mixing it with a little water. The resulting mixture then had to be squeezed through a piece of cloth. There are a number of excellent brands of canned coconut milk available, but it should be remembered that it will keep for only a few hours at room temperature, or two days in a refrigerator.
Fresh coconut is dehusked, cleaned and grated. The grated coconut must be steeped in hot water, then strained through a wire siqve. The thick extraction of milky liquid is then used in cu°rries as specified. An easier method is to put the steeped liquid (after it has cooled down) in a liquidiser and pulverised till the liquid is thick and creamy. This is an economical method of extracting coconut milk. Dessicated coconut may be used by steeping in cold water, then liquidising and straining.
This is not the liquid that is found in the center of coconuts, but a thick liquid made by steeping fresh grated coconut in hot water. The hot water helps to extract the fat from the coconut meat, which carries so much of this flavor. Place the freshly grated coconut meat in a square of cheesecloth. Bring the edges of the cheesecloth together and tie with a Piece of string. Place the cheesecloth bundle in a large pot. Bring enough water to cover the bundle to a boil in a separate pot, and pour over the coconut bundle. Let cool. When the water and coconut are cool enough to handle, with your hands, squeeze the coconut milk out through the cheesecloth into the pot. Use immediately or refrigerate for up to 2 days.
Not the water inside the nut but the creamy liquid extracted from the grated flesh of fresh coconuts or from desiccated (shredded) coconut. This is the second process after the coconut cream has been pressed out and has a much thinner consistency. Once opened, the milk or cream does not keep, so freeze any leftovers.
Coconut milk is made by combining equal parts water and shredded fresh or desiccated coconut meat and simmering until foamy. The mixture is then strained , squeezing as much of the liquid as possible from the coconut meat. The coconut meat can be combined with water again for a second, diluted batch of coconut milk. Coconut milk comes canned and may sometimes be found frozen in Asian markets and some supermarkets.
made from simmering equal parts of shredded fresh coconut and water, then straining the liquid from the coconut meat
Coconut milk is made by combining equal parts water and shredded fresh or desiccated coconut meat and simmering until foamy. The coconut is then discarded. Used in recipes, particularly those in curried dishes.
Made by extracting the liquid from coconut “meat” (flesh). It is available canned and may be found in supermarkets as well as Asian and LatinAmerican stores. Unsweetened Coconut milk is a healthful alternative to commercial dairy milk and adds richness to soups sauces rice dishes and frozen desserts.
Coconut milk is a sweet, milky white cooking base derived from the meat of a mature coconut. The color and rich taste of the milk can be attributed to the high oil content and sugars. The term "coconut milk" can also refer to the watery liquid found inside the nut.
